Creamy Pinto Bean Pumpkin Soup

Ingredients

• 2 teaspoons olive oil
• 1/2 cup diced yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• 2-3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 1/2 teaspoons paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 3 (15 oz) cans pinto beans, drained and rinsed
• 1 (14.5 oz) can petite diced tomatoes, with most of the liquid drained out
• 1 (4 oz) can chopped green chile (whatever degree of heat you like)
• 1 cup pumpkin puree
• 2 cups vegetable broth*
• Salt and black pepper, to taste

Instructions

1. 1

   Heat a large soup pot over medium heat and add in the olive oil, diced onion, celery and carrot. Throw in a pinch of salt, give everything a good stir and let veggies cook until softened, 5-7 minutes. Add in minced garlic, stir, and cook for another 1-2 minutes.

2. 2

   Add in all of the spices, mix well and let vegetables cook with the spices for about 30 seconds. Add in the pinto beans, green chile, diced tomatoes and pumpkin puree. Mix everything together well and let everything cook together for 2-3 minutes, until bubbling. Pour in the vegetable broth, mix together and allow the soup the come to a simmer.

3. 3

   If you prefer a chunky soup, it can be eaten just like that. I happen to love creamy soup so I blended mine up in a blender. Use a big ladle to carefully transfer the soup from the pot to the blender, or food processor. You may want to do this in two batches. Blend soup until smooth and creamy, about 2-3 minutes.

4. 4

   Pour soup back into the pot, warm to desired temperature and enjoy with your favorite garnishes. I like to serve with avocado, cilantro, pepitas and corn chips.